These brownies are dense, moist, and loaded with chocolate flavor, without the need for refined flour. They’re perfect for those avoiding gluten or trying to make more nutritious dessert choices. The black beans are completely undetectable, and the simple ingredients come together in minutes using just a blender or food processor. They’re also freezer-friendly, kid-approved, and great for satisfying chocolate cravings in a smarter way.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Canned black beans, drained and rinsed
Eggs
Cocoa powder
Rolled oats or almond flour
Maple syrup or honey
Coconut oil or olive oil
Baking powder
Vanilla extract
Salt
Chocolate chips or chopped dark chocolate (optional mix-in or topping)
Directions
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a food processor or blender, combine black beans, eggs, cocoa powder, oats or almond flour, maple syrup, oil, baking powder, vanilla, and salt. Blend until completely smooth.
Stir in chocolate chips if using.
Pour batter into the prepared pan and smooth the top.
Bake for 20–25 minutes or until a toothpick inserted into the center comes out mostly clean.
Let brownies cool in the pan before slicing.
For best texture, chill in the fridge for 30–60 minutes before serving.
Servings and timing
This recipe yields about 9–12 brownies. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes (plus optional chilling)
Variations
Add a swirl of peanut butter or almond butter before baking.
Mix in chopped nuts, dried fruit, or shredded coconut.
Use flax eggs for a vegan version.
Add a dash of espresso powder for enhanced chocolate flavor.
Substitute oat flour or protein powder for oats for a different texture or nutritional boost.
Storage/Reheating
Store brownies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze brownies individually wrapped for up to 2 months. To enjoy warm, microwave a brownie for about 10–15 seconds.
FAQs
Do black bean brownies taste like beans?
No—when blended well with cocoa and sweetener, the black beans are completely hidden by the chocolate flavor.
Are these brownies gluten-free?
Yes, as long as you use certified gluten-free oats or almond flour.
Can I make them vegan?
Yes, substitute eggs with flax eggs and use dairy-free chocolate chips.
Can I use dry beans instead of canned?
Yes, but they must be fully cooked and cooled before blending.
What type of cocoa powder should I use?
Unsweetened natural cocoa powder works best, but Dutch-processed can be used for a deeper flavor.
Are these brownies healthy?
They are more nutritious than traditional brownies, offering fiber, protein, and fewer refined ingredients.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Adjust baking time as needed.
Why are my brownies too soft or gooey?
They may need a few more minutes in the oven or additional chilling time after baking.
Can I make this without a food processor?
Yes, but you’ll need to mash the beans thoroughly and mix well. A blender or immersion blender is best.
How do I know when they’re done?
The top should look set, and a toothpick inserted in the center should come out with a few moist crumbs but no raw batter.
Conclusion
Black bean brownies are a surprisingly rich and chocolatey dessert that prove healthy baking can still be indulgent. With simple ingredients, easy prep, and a naturally gluten-free base, they’re perfect for anyone looking for a smart treat that doesn’t skimp on flavor. Whether you’re serving them to kids, guests, or just yourself, these brownies are guaranteed to impress.
Black bean brownies are a rich, fudgy, and nutritious dessert made with black beans instead of flour. Naturally gluten-free and full of fiber and protein, they offer indulgent chocolate flavor in a healthier form.
Ingredients
1 can (15 oz) black beans, drained and rinsed
2 large eggs
1/3 cup cocoa powder
1/2 cup rolled oats or almond flour
1/3 cup maple syrup or honey
3 tbsp coconut oil or olive oil
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
1/3 cup chocolate chips or chopped dark chocolate (optional)
Instructions
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a food processor or blender, combine black beans, eggs, cocoa powder, oats or almond flour, maple syrup, oil, baking powder, vanilla extract, and salt. Blend until completely smooth.
Stir in chocolate chips if using.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.
Let cool completely in the pan before slicing.
For best texture, chill in the fridge for 30–60 minutes before serving.
Notes
Add a peanut butter or almond butter swirl before baking for extra flavor.Substitute flax eggs for a vegan version and use dairy-free chocolate chips.Mix in extras like chopped nuts, dried fruit, or shredded coconut if desired.Store in the fridge for a firmer texture or freeze for long-term storage.A dash of espresso powder enhances the chocolate flavor.
